Black Bolete Mushrooms
Inventory, lb : 0
This item was last sold on : 04/08/23
Description/Taste
Black Bolete mushrooms are generally medium to large in size, with caps extending 2 to 24 centimeters in diameter and stems that range 5 to 12 centimeters in length and have a thick, broad, and stout shape. The mushrooms will vary in appearance depending on cultivation methods, environment, and climate, and the caps are typically round and convex, later opening and flattening as the mushroom matures. The surface of the cap is smooth, firm, and velvety with a dark brown-black hue. Underneath the cap, the mushroom is comprised of tiny tubes, also known as pores, that release green-brown spores. The pores are yellow to white, dense, small, and tightly clustered. The stems are bulbous, cylindrical, and compact with a spongy, tender, and chewy consistency. When the flesh is initially cut, it is white, eventually giving way to oxidization, creating yellow shades speckled with brown. Black Bolete mushrooms release a fragrant aroma when cooked with savory and musky undertones. The mushrooms are inedible raw and must be cooked to develop an earthy, nutty flavor with rich, umami nuances.
Seasons/Availability
Cultivated Black Bolete mushrooms are available year-round, while foraged mushrooms are available in the fall.5
Current Facts
Black Bolete mushrooms, botanically classified as Phlebopus Portentosus and sometimes labeled under Boletus aereus, are a rare variety belonging to the Boletaceae family. The cultivar is native to the northern hemisphere, specifically to East Asia, and is one of the only types of Bolete mushrooms to be successfully commercially cultivated. Black Bolete mushrooms are also known as Black Porcini, Black-head Porcini, and Porcini Neri mushrooms and are favored for their dense, meaty nature, rich aroma, and savory, nutty, and earthy flavor. In Asia, Black Bolete mushrooms are foraged from the wild when in season and cultivated year-round in specially designed facilities. Black Bolete mushrooms are widely cultivated in China and are sold domestically and exported for use as a cooked culinary ingredient.
Nutritional Value
Black Bolete mushrooms are a source of fiber to regulate the digestive tract, zinc to repair damaged tissue in the body, potassium to balance fluid levels, and calcium to build strong bones and teeth. The variety also provides phosphorus to build RNA and DNA, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including magnesium, copper, manganese, and amino acids.
Applications
Black Bolete mushrooms have a nutty and earthy flavor suited for cooked preparations. Before cooking, the variety must be cleaned, and it is not recommended to soak or wash in water as the flesh is spongy and absorbent. Black Bolete mushrooms are generally easy to clean and can be wiped with a damp cloth or brushed away with a knife, hand, or cleaning tool. The mushrooms can be cooked whole, sliced into smaller pieces, or the caps can be removed from the stems, depending on the recipe's requirements. Black Bolete mushrooms can be sliced and baked on pizza, simmered into soups and stews, or braised or roasted and served over rice. The mushrooms can also be stirred into pasta dishes, cooked into sauces, sauteed into egg-based dishes such as omelets, scrambles, frittatas, and quiche, or fried as a savory side dish. Try adding Black Bolete mushrooms to pot roasts, stir-fries, potato dishes, or roast vegetable dishes. The mushrooms can also be incorporated into any recipe that calls for porcini or bolete varieties. Black Bolete mushrooms pair well with herbs such as thyme, parsley, oregano, rosemary, and basil, aromatics such as garlic, onion, and shallots, meats such as steak, fish, poultry, roast turkey, smoked ham, and prosciutto, eggs, and cheeses including parmesan, Romano, Manchego, and feta. Whole, unwashed Black Bolete mushrooms will keep for 1 to 2 weeks when stored in the refrigerator in a paper bag. The mushrooms can also be dried for extended use.
Ethnic/Cultural Info
Yunnan, China, is home to more than eight hundred varieties of mushrooms and produces around 70% of the country's mushroom supply. The southwestern province is nicknamed the "Kingdom of Wild Mushrooms," and within Yunnan, the city of Kunming is famous for its mushroom markets. Mashuihua Market is the most well-known mushroom market in Kunming as well as the largest, and the market is comprised of vendors selling fresh and dried mushroom varieties. This market has received international attention as it is one of the few places that sells rare and fresh mushroom varieties grown in Yunnan during the mushroom season and was one of the first places to sell Black Bolete cultivated mushrooms. Nearby the market, a street known as Guanxing Road, nicknamed the "street of the wild mushroom," serves traditional hot pot meals utilizing over 30 of the more common mushroom varieties of the region. Mushroom hot pot is made with a broth created from dried wild mushrooms, bones, and spices, and each restaurant has its own secret recipe.
Geography/History
Black Bolete mushrooms are native to the northern hemisphere and are primarily grown in East Asia in China, Sri Lanka, Thailand, Myanmar, Vietnam, and Laos. They can also be found in regions of Europe. The mushrooms thrive in tropical to subtropical forests and are a type of mycorrhizal fungi, meaning they survive off a symbiotic relationship with the roots of various trees. They also appear in orchards, farmland, and other disturbed soil areas. In the modern day, Black Bolete mushrooms have the most concentrated population in Chia. The variety is said to have been found in over twenty regions of China across the Yunnan, Sichuan, Guangxi, and Hainan provinces, and the mushrooms are a favored delicacy in domestic markets. Black Bolete mushrooms are also commercially cultivated in the Yunnan province in China. Artificial cultivation in Yunnan began in 2013, initiated by Ji Kaiping, an associate researcher at the Yunnan Institute of Tropical Crops Science, and the first successful mushroom crop was released to commercial markets in 2015 by the Yunnan Hongzhen Biotechnology Development Group. These cultivated boletes are sold domestically and internationally and are favored for their lack of insect damage. Black Bolete mushrooms are one of the rarer types of Boletes and are not common in markets outside of Asia. The mushrooms are sold through specialty distributors, select grocers, and direct from growers.
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